Roasted Apple and Ginger Scones with Frederick White Wheat

These flavorful buttermilk scones incorporate Janie's Mill Frederick White Wheat flour for added flavor and nutrition without compromising on a tender crumb. This recipe was generously shared with us by food writer and editor, Ari Smolin. Here are her tips for following this recipe:

As is the case with any scone recipe, chilliness is next to godliness. Have a few minutes to spare while the apples roast? Tuck the bowl of dry ingredients into the fridge or freezer. Keep everything as cold as possible and work quickly. The recipe calls for two optional freezing steps—one for the roasted apples before mixing and one for the shaped scones before baking. Neither is a dealbreaker if you're short on time, but both are worth your while if you can swing it; they help the scones hold their shape and bake up extra tender. For a salty-sweet spin, replace the crystallized ginger with sharp cheddar. Another great variation: make the recipe as written and toss in ¼ cup of cheddar cheese cubes alongside the ginger and apples.

Yield: 6 scones

Total Time: 90 minutes

Ingredients

• 1 small apple (about 115 grams), cut into ½- to 1-inch pieces, unpeeled  
  • Unpeeled apples give the scone a nice pop of color, but feel free to peel them if you dislike the texture. 
• 135 grams (1 cup) Janie’s Mill Organic Frederick White Wheat Flour
• 135 grams (1 cup) Janie’s Mill Organic All-Purpose Flour, plus more for dusting
• 40 grams (3 Tablespoons) white sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 145 grams (10 Tablespoons) cold unsalted butter, cut into ½-inch cubes
• 45 grams (⅓ cup) finely chopped crystallized ginger
• ½ to ¾ cup cold buttermilk
• Egg, milk, or cream, for brushing
• Turbinado sugar, for topping
  

Instructions

1. Heat the oven to 375°F. Spread the apples in an even layer on a rimmed baking sheet. Roast, stirring once or twice, until dry to the touch and lightly browned, 10 to 15 minutes. Let cool completely. (If you have the time, freeze the roasted apples for 10 to 15 minutes before using; they’ll hold their shape better during mixing, which prevents the dough from becoming sticky.)
2. In a large bowl, whisk together both flours, the sugar, baking powder, baking soda, and salt. In the bowl of a food processor, combine roughly half of the flour mixture with the butter; reserve the remaining flour mixture in the bowl. Pulse until the butter is in peppercorn- to pea-sized pieces, 8 to 10 pulses.
3. Transfer to the bowl with the remaining flour mixture. Add the roasted apples and ginger, then toss lightly with your hands until evenly distributed. 
4. Pour in ½ cup buttermilk. Pretending your hands are salad tongs, scoop from the bottom of the bowl and lightly toss to distribute the liquid. Gently fold the dough over itself once or twice to bring it together. At this point, if there’s lots of visible raw flour or if the dough doesn’t hold together at all, drizzle in 2 to 4 more tablespoons of buttermilk, 1 tablespoon at a time. The mixture should still be crumbly. If your buttermilk is on the thicker side, you will likely need the full amount to hydrate your flour.
5. Lightly flour the countertop, then turn the dough out onto it. Gently pat and press the dough into a 6-inch disc that is about 1½-inches thick. Don’t worry if it looks shaggy. Resist the urge to overwork! 
6. Using a sharp knife, cut the disc in half, then cut each half into 3 wedges. Place the 6 wedges on a rimmed baking sheet. (If you have the time, freeze the scones for at least 30 minutes before baking. They will hold their shape better and be extra tender once baked.) 
7. Brush the top of each scone with beaten egg, cream, or milk, then sprinkle with turbinado sugar. Bake at 375°F until golden brown, about 20 minutes, rotating the sheet 180 degrees halfway through. Cool on the sheet on a wire rack. Enjoy warm.